A simple recipe for braised fish pieces at home, a recipe for braised fish pieces for the home versi

Method 1. Preparation of ingredients.

Ingredients: 350 grams of net fish (herring or grass carp) in the middle, ingredients: 50 grams of cooked bamboo shoots, 15 grams of wet starch.

Braised fish fillets. Seasoning: 5 grams of minced ginger, 5 grams of green onions, 20 grams of sugar, 50 grams of soy sauce, 50 grams of monosodium glutamate, 30 grams of Shao wine, 60 grams of vegetable oil.

Steps: 1. Chop the fish into long cubes (about 5 cm long and 3 cm wide);

2. Heat the pot on a hot fire, put a small amount of oil in the pan, and fry the fish slightly;

3. Sprinkle minced ginger, cook wine and simmer slightly, add soy sauce and sugar to cook slightly, add a spoonful of boiling water, turn to low heat and cook the fish;

4. Collect the thick soup with a strong fire, sprinkle with green onions, add monosodium glutamate, thicken with wet starch, and pour bright oil out of the pot.

Precautions. To avoid touching the pan, heat the pan first, rub the pan with ginger slices and then add the oil, and then put the fish pieces after the oil is hot. To fry the skin side down, turn over the fish pieces and fry the other side after frying one side.

When frying the fish, use low heat, so that the fish is not easy to get on the pan and fry.

Practice 2. Preparation of ingredients.

Braised fish fillets. Ingredients: grass carp pieces, black fungus.

Seasoning: salt, cooking wine, light soy sauce, vinegar, ginger and garlic, Sichuan pepper, dried chili, pepper, chopped green onion, white sugar, water starch, chopped green onion.

Steps: 1. Wash the grass carp and cut it into small pieces, add cooking wine, salt, light soy sauce, vinegar, ginger and peppercorns to marinate to taste;

2. Black fungus is soaked and torn small flowers for later use; 3. Put an appropriate amount of oil in the pot, heat it, fry the marinated fish pieces until the appearance is golden brown, then remove and drain the oil;

Braised fish fillets. 4. Leave a little oil in the pot, add ginger and garlic, dried chili peppers, fry until fragrant, and then fry the fried fish pieces;

5. Add the black fungus, add cooking wine, light soy sauce, a little salt, white sugar, pepper and then add an appropriate amount of water and cook until the soup is slightly thick;

6. Add water and starch to thicken, reduce the juice over high heat, sprinkle a little chopped green onion and put on a plate.

The simple method of braised fish at home, first put the fish knife in the pot and fry it until golden brown on both sides, then put the green onion and ginger in the pot and fry until fragrant, put the bean paste, add warm water to the pot, boil over high heat, and simmer slowly over low heat.

Here's how to make the braised fish pieces for the home version:

Ingredients: silver carp, green onion, ginger Qinghuishan, garlic, red pepper, salt, cooking wine, light soy sauce, dark soy sauce, pepper, cooking oil, water.

Tools: kitchen knives, cutting boards, basins, bowls, chopsticks, pots, spatulas.

1. Clean the fish first, especially the black membrane inside is dirty, remove the fish head, cut the fish body into large pieces, and put it in a basin for later use.

2. Pat the green onion and cut it into segments, cut the garlic into pieces, cut the ginger into shreds, put it in the fish pieces, then put salt, cooking wine, light soy sauce and dark soy sauce to color, mix evenly with your hands, and marinate for about 20 minutes; Cut the red pepper into rings and cut the shallots into sections for later use.

3. Pour oil into a frying pan, put in the marinated fish and fry it until the skin of the fish is slightly yellow.

4. Pour oil into the pot, heat the oil and put the peppercorns, then add the green onions, ginger and garlic of the pickled fish, stir-fry until fragrant, and then add water. Add cooking wine, light soy sauce, dark soy sauce to color, half a tablespoon of salt and pepper, stir well and bring to a boil over high heat. Add the fried fish pieces, cover and simmer for 10 minutes.

5. When the time is up, open the lid, then reduce the juice over high heat, and finally put the red pepper and green onion before the pot.

Ingredients: 400 grams of fish, appropriate amount of ginger, appropriate amount of garlic sprouts, appropriate amount of light soy sauce, appropriate amount of oyster sauce, appropriate amount of cooking wine

Appropriate amount of sugar, appropriate amount of vinegar, appropriate amount of pepper, 5 small Jinxun rice peppers, appropriate amount of corn starch, appropriate amount of salt, appropriate amount of braised soy sauce.

Steps: Wash the fish and cut it into pieces, marinate it with cooking wine, salt, pepper and ginger for about half an hour;

Chop all the spices and set aside;

Prepare a small bowl of water, add an appropriate amount, light soy sauce, oyster sauce, braised soy sauce, sugar, vinegar and mix into juice for later use;

After marinating the fish pieces, pour in an appropriate amount of cornstarch and mix well for later use;

Pour an appropriate amount of oil into the pot, more oil than usual for stir-frying, and when the oil is hot, use chopsticks to put the fish piece by piece.

Fry separately in a pan;

Fry until the surface is golden brown; Drain the oil and set aside;

Leave a little base oil in the pot and stir-fry the garlic and ginger until fragrant;

Then add millet pepper and stir until fragrant;

Then pour in the fish pieces and stir-fry for a while;

Add the bowl of sauce and continue to cook;

When the soup is thick, add garlic sprouts and stir-fry for a while.

Tips: Drain the water before frying the fish to avoid splashing oil;

When frying and boiling fish, try to minimize turning and be careful not to turn the fish over;

If you don't like spicy food, remove the chili peppers, and the other steps are the same.

Ingredients: 1 large source of grass carp, 2 garlic sprouts, 2 red peppers, and an appropriate amount of rapeseed oil

1 tablespoon of cooking wine, 1 tablespoon of light soy sauce, a little chicken essence, appropriate amount of ginger.

Steps: Wash the garlic seedlings and cut them into small pieces, wash the red peppers and cut them into rings, wash the fish hail and talk about the blocks, and draw a few knives on the back;

Add an appropriate amount of cooking wine, light soy sauce, salt, and shredded ginger to marinate for about half an hour;

Heat the pan, pour in the appropriate amount of rapeseed oil, and add the marinated fish pieces;

Fry the fish pieces until golden brown on both sides;

Add an appropriate amount of water and bring to a boil over high heat;

Cook until the water is 80% dry, add the prepared garlic sprouts and chili peppers;

Cover and simmer over low heat for 2 minutes;

Wait for the water to dry and the oil comes out, add a little chicken essence to taste, and then remove from the pot;

Serve on a plate.

Tips: Marinate the fish pieces for a while before frying them for better flavor;

It is best to fry in a non-stick pan without breaking the fish skin and affecting the appearance of the finished dish;

You can change the side dish to your liking.

Summary. Hello dear, I'm glad to answer for you! Here's a help for you to find out:

Step 1: Prepare the ingredients, a grass carp, a little ginger and garlic, salt, light soy sauce, chicken essence, monosodium glutamate, pepper, bean paste, oyster sauce, green and red pepper, cooking wine, starch, eggs! Step 2:

Kill and wash the fish, cut it from the middle, cut it in half, then cut it into pieces and put it in a bowl for later use, slice the ginger and garlic, and cut the green and red peppers into rings for later use! Step 3: To remove the smell of the fish, add an appropriate amount of salt, cooking wine, ginger slices, pepper, light soy sauce, beat an egg, an appropriate amount of starch, and then grasp it well with your hands and marinate for about half an hour!

Step 4: Fry the fish pieces, heat the oil, the appropriate amount of oil, the oil temperature is 60%, put in the fish pieces, fry until golden, and control the oil from the pot for later use! Step 5:

Leave the bottom oil in the pot, add ginger and garlic slices, stir-fry the bean paste until fragrant, then pour in an appropriate amount of water, continue to pour in the fish pieces, cover the pot, and simmer for about five minutes! Step 6: Start seasoning, add an appropriate amount of oyster sauce, chicken essence monosodium glutamate, green and red pepper rings, and reduce the juice on high heat to get out of the pot!

Hello dear, I'm glad to answer for you! Here is a help for you to inquire: Step 1:

Prepare the ingredients, a piece of grass carp, a little ginger and garlic, salt, light soy sauce, chicken essence, monosodium glutamate, pepper, bean paste, oyster sauce, green and red pepper, cooking wine, starch, eggs! Step 2: Kill and wash the fish, cut it from the middle, cut it in half, then cut it into pieces and put it in a bowl for later use, slice ginger and garlic, and cut green and red peppers into rings for later use!

Step 3: To remove the smell of the fish, add an appropriate amount of salt, cooking wine, ginger slices, pepper, light soy sauce, beat an egg, an appropriate amount of starch, and then grasp it well with your hands and marinate for about half an hour! Step 4:

Fry the fish pieces, heat the oil, the appropriate amount of oil, the oil temperature is 60%, put in the fish pieces, fry until golden, and control the oil for later use! Step 5: Leave the bottom oil in the pot, add ginger and garlic slices, stir-fry the bean paste until fragrant, then pour in an appropriate amount of water, continue to pour in the fish pieces, cover the pot, and simmer for about five minutes!

Step 6: Start seasoning, add an appropriate amount of oyster sauce, chicken essence monosodium glutamate, green and red pepper rings, and reduce the juice on high heat to get out of the pot!

Home-cooked braised fish pieces, one of the very common home-cooked side dishes, with grass carp as the main ingredient, the process is braised red, the difficulty of production is low, after the production is completed, the taste is fresh and salty, and the color is ruddy and shiny. Chinese famous home-style braised fish pieces classification, home-style side dishes, the taste is tender and salty, the main noisy chatan wants ingredients, grass sheng tong fish.